Summary

Ingredients

• 600 g Lyoner (veal sausae)
• 1 large onion (s)
• 4 large pickle (s) Spreewald style, cut into cubes
• 4 medium tomato (s)
• 1 red pepper (s), marinated from the glass
• 300 g cheese (Leerdamer)
• 6 tablespoon vinegar (Salatmeister whole spicy vinegar or old master wine vinegar)
• 3 dashes sweetener or sugar
• 0.5 ½ teaspoon, leveled salt
• 1 teaspoon mustard, medium hot
• 1 teaspoon pepper, more colorful, from the mill
• 6 tablespoon safflower oil or other neutral oil
• 120 ml water, possibly more
• 1 bunch chives, finely chopped

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Instructions

1. Skin the Lyoner, first cut into slices, then into narrow strips. Peel the onion and cut into thin rings, water a little if necessary to reduce the heat. Drain the pickles and peppers from the jar and cut them first into slices, then into small cubes. Wash tomatoes and cut into wedges. Also cut the Leerdamer or Emmental cheese into narrow strips.
2. Put everything together in a large bowl. Pour the marinade of vinegar, salt, pepper, mustard and sweetener or a little sugar, oil and water over it and mix everything well.
3. The sausage salad should sit in the refrigerator for at least an hour. Season a little if necessary.
4. Sprinkle with chives before serving.
5. Fresh farmhouse bread tastes particularly good with it!